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Injera Bread – 100% Teff Flour #Breadbakers

Course bread
Cuisine Ethiopian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 injera


  • 2 cups teff flour
  • 1 C teff flour For adding later
  • 2 cups water
  • 1 C whey from yogurt
  • 1/2 tsp yeast
  • 1/2 tsp salt
  • A little oil/ ghee to coat the pan


  1. Stir together 2 Cups of teff flour and whey and water in a non reactive bowl/ glass jar. Add in the yeast and mix to combine.
  2. Cover with a lid and leave in a dark closet for at least 24 hours.
  3. Check the mixture for a risen, cracked, or bubbly surface which will tell you that your batter is ready.
  4. When you are ready to make Injera, add the salt and and the remaining 1 C teff flour. Add water to make a pourable batter - like the pancakes and let it rest for another 20 to 30 minutes.
  5. Heat a griddle/ pan to medium heat and lightly coat with oil. Pour about 1/2 to 3/4 C of the batter into the pan until the entire surface is evenly covered, about ¼” thick. Cover with a lid and cook for 2- 3 minutes. Cook only on one side without flipping it over.
  6. Slide the injera out of the pan with a spatula and repeat the process using the rest of the batter.

Recipe Notes

The bread takes anywhere from 24 hours to 3 days to ferment. That time is not included in the prep time.